Turn on your mixer and let it run into a soft elastic dough. Brush a bowl with oil before you add the dough ball Cover the bowl with a clean kitchen towel
Add the pieces of butter to the kitchen machine Pulse to combine the flour mixture and butter. Then wrap the dough in foil Let the dough rest in the refrigerator for at least half an hour
Measure the spices and put them in a bowl Stir properly to make sure all the spices are blended together well Spoon and transfer the spice blend into a glass jar
Close the lid and combine the ingredients in the food processor Slowly add the warm water to the flour and salt and let the machine mix into a consistent dough
Roll into a shape of naan Warm a griddle or skillet and brush with olive oil. Set aside Combine all dry ingredients in another bowl and whisk Spoon the yoghurt through the self raising flour and knead into a consistent dough by hand (takes about 5 minutes) Make a bal and cut 6 equal wedges. Grill for about 1-2 minute per side Keep warm in a clean kitchen towel Serve
Wash the tomatoes Half the tomatoes and deseed. Pour in the jar and let it cool Ready to serve . Put on a baking sheet and sprinkle with sea salt Preheat oven to 150℉/75℃ and put in the oven for 2,5 to 3 hours Take out of the oven. Put the first 5 tomatoes in a glass jar, add a tsp of seasoning
Add some lemon to prevent the avocado from going brown. Add the avocado and knead into a consistent dough Rest for 20 minutes Divide in 4 equal part and put in tortilla press or roll into a tortilla shape Warm a skillet medium to high heat warm and brush with oil
Add warmwater to activate the yeast. As soon as it comes together and the flour is absorbed by the water you are done Cover the bowl with some cling film
Crush the garlic in a pestle and mortar and add to the blender Add all the spices, cilantro, parsley, and salt at once Let the blender first pulse and then run until you have a fine sauce with the consistency of sals Ready to serve
Add yeast and tbsp of sugar to warm water and let it froth for 5-10 minutes Heat the milk and melt the butter Put the flour, cocoa in a bowl with the salt and sugar and stir Now add milk-butter mixture and the yeast mixture and stir into the flour Stir until you get a cohesive dough and cover with foil. Let it proof for 1-1½ hour or until double in size Knead the dough for 5 minutes and roll into a square. Sprinkle the pecan nuts and choco nibs on the dough Slice the dough into 6 strips and stack the strips of dough on top of each into 2 stacks of 3 slices and cut each stack 10 equal parts
Add it to the flour and salt and mix it through Now add the vegetable oil and knead the dough by hand for about 10 minutes until elastic Grease a bowl and add the dough. Wrap with cling film and let it proof for about 1 hour or when doubled in size Knead it through and roll into a round shape. Put on a baking tray and carve the dough 3-4 times diagonally across the top of the loaf. Brush with water and sprinkle with sesame seeds Cover again with cling film and let it rise for at least another half hour Pre heat the oven to 440℉/200℃ Remove the cling film and bake the bread in 30 minutes
